Matcha & Vanilla Raw Vegan Cheesecake

A delightfully creamy vegan cheesecake with a smooth vanilla flavour and hints of earthy matcha.

Bare Blends

Bare Blends

raw matcha vanilla cheesecake

A delightfully creamy vegan cheesecake with a smooth vanilla flavour and hints of earthy matcha. Boosted with Vanilla & Coconut Protein Powder for an extra energy boost, and Organic Japanese Matcha powder for antioxidants and health-promoting tea catechins. 

It has all the tanginess, sweetness, and richness of a standard cheesecake, and it’s protein-packed and much healthier than your average. As well as being vegan, it’s also gluten free and refined-sugar free. 

raw matcha cheesecake

This recipe requires no baking, and very minimal prep - just soaking the cashews for a few hours (or overnight). If maple syrup isn’t to your liking, you can easily replace this with a different natural sweetener of your choice, such as honey or even a few dates. 

Healthy enough to have for breakfast or dessert (or both)!


Matcha & Vanilla Raw Vegan Cheesecake

Matcha & Vanilla Raw Vegan Cheesecake

Prep Time
10 min
Cook Time
20 min
Total Time
30 min


For the Crust

For the Filling


  1. 1. Line a 7-inch cake tin with baking paper. To make the base, combine shredded coconut, almond meal and protein powder in a bowl, and add the maple syrup and melted coconut oil. Mix together until combined and then pour the mixture into the cake tin, making a thin, even layer on the bottom and pressing it up against the sides to form the crust. 
  2. 2. Pop the crust into the fridge or freezer while you prepare the filling. To make the filling, simply add all of the filling ingredients except for the matcha into a blender, and blend until smooth. The mixture should be runny enough to pour, so if it is too thick, you can add some coconut milk (or nut milk of your choice) and blend until it’s smooth.
  3. 3. Pour half of the filling mixture into the crust, and place it in the freezer to begin to set. Meanwhile, add the matcha powder to the rest of the filling mixture and blend for a few seconds to mix it through. When the cheesecake filling has set a little bit, pour the rest of the mixture on top, and place the cheesecake back into the freezer for a few hours to set. 
  4. We recommend storing the cheesecake in the freezer and taking it out half an hour before serving for the best texture. You can store the cheesecake in the fridge for up to 3 days, or in the freezer for up to one month.
Written By

Bare Blends